This Air Fryer KFC-Style Chicken delivers the same bold, herby, crispy flavor you love—without deep frying. Using hot circulating air, you get juicy chicken with a golden, crunchy coating and far less oil. It’s perfect for weeknight dinners, meal prep, or a lighter comfort-food fix.
Ingredients
Chicken
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1 whole chicken, cut into serving pieces (or 8–10 bone-in pieces)
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3 large eggs, whisked
Seasoned Flour Coating
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2 cups all-purpose flour
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4 teaspoons paprika
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1 teaspoon salt
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1 teaspoon black pepper
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1 teaspoon poultry seasoning (or powdered chicken stock)
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1 teaspoon dried oregano
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1 teaspoon dried tarragon
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1 teaspoon dried parsley
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½ teaspoon dried thyme
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon celery salt
For Air Frying
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Olive oil or avocado oil spray
Instructions
Step 1: Prepare the Coating
In a large bowl, mix all the flour and seasoning ingredients until well combined.
Step 2: Coat the Chicken
Dip each chicken piece into the whisked eggs, allowing excess to drip off.
Press the chicken firmly into the seasoned flour, coating all sides evenly. Shake off excess flour.
For extra crispiness, you can double-dip:
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Flour → egg → flour again
Step 3: Preheat the Air Fryer
Preheat the air fryer to 375°F (190°C) for 3–5 minutes.
Lightly spray the air fryer basket with oil.
Step 4: Air Fry
Place chicken in the basket in a single layer, skin-side down if applicable. Do not overcrowd.
Lightly spray the tops of the chicken with oil.
Air fry:
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First side: 14–15 minutes
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Flip chicken, spray lightly again
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Second side: 12–15 minutes
Chicken is done when:
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Internal temperature reaches 165°F (75°C)
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Coating is golden and crisp
Cook in batches if needed.
Step 5: Rest and Serve
Let chicken rest for 5 minutes before serving to lock in juices.
Pro Tips for Extra Crispiness
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Use bone-in, skin-on chicken for best flavor
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Spray oil generously (this replaces deep-frying fat)
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Don’t stack chicken in the basket
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Flip carefully to keep coating intact
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Add 2–3 extra minutes if pieces are large
Optional Variations
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Buttermilk Version: Soak chicken in buttermilk 4–12 hours before coating
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Spicy: Add cayenne pepper to flour mix
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Extra Crunch: Mix ¼ cup cornstarch into flour
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Boneless: Cook boneless thighs or breasts for 10–12 minutes per side
Storage & Reheating
Storage
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Refrigerate up to 4 days
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Freeze cooked chicken up to 2 months
Reheating (Best Method)
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Air fryer at 350°F for 4–6 minutes until crisp again
Final Notes
This air fryer copycat KFC-style chicken gives you the iconic flavor with less oil and less mess—crispy outside, juicy inside, and packed with herbs and spices.